used this for my first time to brew a dunkle weizen. i usually use wlp300, but thought id try something new. used the same recipe i always use, with the yeast being the exception.
what i notice is a kind of tartness, without any smell associated with the tartness (e.g. no green apple smell). not like Acetaldehyde, just somewhat tart finish.
anyone ever use this yeast before and get this from the yeast? i must also say it did produce a sulfur during fermentation, that hung around until 2-3 weeks of cold conditioning in the corny.
what i notice is a kind of tartness, without any smell associated with the tartness (e.g. no green apple smell). not like Acetaldehyde, just somewhat tart finish.
anyone ever use this yeast before and get this from the yeast? i must also say it did produce a sulfur during fermentation, that hung around until 2-3 weeks of cold conditioning in the corny.